TGIF!!! I hope you had a great week! With the summer berries being prime right now, I am slightly obsessed with all things blueberries, raspberries, strawberries and melon! These little shortcake bites can be topped with any summer berry you’d like! With just the right amount of sweetness they are a healthy treat for your next BBQ or any day of the week! I hope you enjoy today’s recipe!
Have a great weekend!
xo
Raspberry Shortcake Bites 
Prep time 10 mins Cook time 10 mins Total time 20 mins A single bite dessert that is sure to satisfy your sweet tooth! Author: Sarah Recipe type: Dessert Serves: 12 bites Ingredients
- ½ cup (74g) 1:1 gluten free baking flour*
- ⅓ cup + 1 tbs (92g) liquid egg whites
- ¼ cup milk
- 1 tsp pure vanilla extract
- ½ cup xylitol**
- 1 tsp baking powder
- pinch sea salt
- 12 raspberries
- 12 tbs whipped cream
Instructions
- Preheat oven to 350 degrees
- Spray 12 mini muffin cups with non stick spray
- Mix together all ingredients except berries and whipped cream
- Evenly divide batter between 12 muffin cups
- Bake for ~ 10 minutes or until slightly golden
- Cut each shortcake in half
- Top with whipped cream and raspberries
Notes *feel free to sub with an equal flour of choice. Do not use coconut flour or a nut based flour
**Substitute favorite dry sweetener Nutrition Information Serving size: 1 bite Calories: 55 Fat: 0.1g Saturated fat: 0g Carbohydrates: 14.7g Sugar: 0.3g Sodium: 20mg Fiber: 0.5g Protein: 1.3g 3.2.2925
